Is this the Winter of our Discontent?
As we dig deep into the winter months, with the snowbanks piled high and spring seems far away we have much to ponder. The last two years have been hard. Canadians have come to know uncertainty both as individuals and as a country. Our values, our past and our future as a nation, have been tested and questioned. There are no simple answers.
One of the remarkable experiences working with newcomer women from around the world is to feel so inspired by the stories of their journeys, the unimaginable hardships that they have endured to survive and find a new place to call home. While the past is never forgotten, they don’t look back. The work is to learn a new vocabulary, retool and adapt skills and above all not to lose hope. Their hope is in Canada. Together we can make it work, mend fences, make friends in strange places, find commonality where there is misunderstanding and move along. A bowl of steaming, sunny lentil soup is as good a place to start as anywhere. In that bowl is love, and courage and pride and complexity. It is warm, it is nourishing. The purpose and possibilities present in that bowl is what Newcomer Kitchen is all about.
Join us for a meal that, at least for an hour, will bring a sense of contentment and good will. Without you the table is empty.
Our new team of food entrepreneurs chose to name themselves Mosaic Mamas. They come from different nations: Yemen, Iran, Turkey, China and Pakistan. Some have only been here a few months and are already investing in making Canada their new home. The dishes are full of fond memories of family gatherings, the passing of recipes down the generations and also the new adaptations inherent in challenge and change. Part of this program is encouraging creative play as women come together to make a dinner that is a plate of the world. The delight, and often humour, in finessing together different flavours into one seamless dinner is at the heart of what we do. Mosaic Mommas hope you enjoy the results!
The W2W Entrepreneurship Training Program is funded by the federal government department IRCC. 100% of the proceeds of the sale of the dinners go directly to the women trainees.
Please Note:
As a response to requests we have changed the orders to SINGLES. (Dinner for One).
Delivery: Due to present Winter conditions we are not offering Delivery this month (Where do you park with all the snowbanks!!) Please accept our apologies and we will be back with delivery option with our Spring dinner.
Mosaic Mamas: A Winter Heartbeat Dinner
Starters
Lentil Soup (Daal)
A comfort savoury soup cooked with two kinds of lentils, aromatics, turmeric and spices finished with fresh lemon juice and cilantro.
From Sonia “I really like the Lentils thick soup. My grand mother used to cook for all of us. And we used to eat it with (Indian roti) bread since our childhood.” (We suggest you try it with……)
[VEGAN]
Cheese & Spinach Fatayer
A Yemen version of stuffed boat-shaped pastry loaded with Feta cheese, spinach and nigella seeds brushed with an egg wash and baked until golden and melty.
Memories from Kulod “This dish reminds me when I was in my back home used to take it with me to school and have it with my family as breakfast and presented it also in parties.”
[DAIRY, GLUTEN,EGG]
Salads
Salgam sulu bulgar salatasi (Cracked Wheat Salad)
A Turkish staple, this is bulgur wheat cooked red with red carrot juice and tossed with roasted red pepper, corn, parsley, green onion and pickles for a tangy healthy salad.
Memories from Belkis: “Every home cook makes a variation of this healthy salad. It is popularly served in casual, homestyle Turkish fare.”
[VEGAN]
Salad Kalam (Creamy coleslaw)
A crunchy creamy duo cabbage slaw of purple and green and carrots bespeckled with sweet raisins for a lively refreshing meal accompaniment.
Memories from Farideh, “It’s fresh & yummy”. In Persian cooking sweet and savory flavours often go together.
[VEGAN]
Main
MEAT OPTION
Beef Shami Kebab with Mint Chutney
Fragrant tender patties are hand-shaped made with beef and yellow split peas, aromatics and spices then pan-fried. Mildly spicy, they compliment the cool yogurt and mint chutney it serves with.
Memories from Saima: “This was my mum’s specialty” Shami kebabs were brought to South Asia by the Syrians. In Urdu, the word “Sham” refers to ‘Syria’. Eventually, they were picked up and popularized in Mughlai cuisine.
VEGETARIAN OPTION
Braised Tofu with Bok Choy(红烧豆腐)
A classic delicious Chinese dish of firm tofu, baby Shanghai bok choy and shiitake mushrooms simmered in savoury soy sauce.
Memories from Nicole: “Tofu is a Chinese favourite as it is healthy and absorbs flavours well. It is great for vegetarians.”
[VEGAN]
Dessert
Sholeh Zard (Saffron, Almond & Rose Water Rice Pudding)
A traditional dairy-free Iranian rice pudding cooked yellow with saffron and perfumed with rose water. A sprinkle of cinnamon and slivered almonds for garnish.
Memories from Maryam: “In the centuries past, it was served only on special occasions like Nowruz, the Persian new year and at the end of the Ramadan.”
[VEGAN]
OUR PICK UP LOCATIONS:
For our West End Customers our Pick-Up Location is at:
The Common Cafe, 1071 College Street, Toronto, M6H 1B2, Pick-Up Time: 5pm-7pm
For our East End Customers our Pick-Up Location is at:
Boutique Meals Event Center (our home kitchen), 1100 Millwood Road, East York, M4H1A3, Pick-Up Time: 5pm-7pm
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